Friday, November 14, 2008

Homemade Marinara Sauce

Sorry I was unable to make it, but I hope the sauce turned out okay. Tweak it to fit your tastes, and Happy Cooking! -Kristen

Homemade Marinara Sauce
8 large tomatoes, cut in half
1 onion, minced
2t minced/crushed garlic
1 ½ t dried basil
2 t Italian seasoning (add more to taste if you want)
1 ½ - 2 t salt (to taste)

Cut tomatoes in half and place face down on a foiled cookie sheet. Bake at 400 degrees for about 45 min. - 1 hour, or until you see the skin coming off the flesh. Take out and let cool. Saute onion/garlic in a little bit of olive oil. Peel skin off the tomatoes so you only have the flesh.
Throw tomatoes, onions/garlic, and spices into blender. Blend.

Add any veggies you like to this sauce! Mushrooms and Green Bell Peppers are my favorite. You may have to simmer it a little depending on what veggies you use so they are cooked all the way through.

*If your sauce is too tart, add a little bit of sugar, OR (my fav. and better for you) chop up 1 carrot and sauté with the onions/garlic. It’ll sweeten your sauce.

For the sauce I made the day of the class I cut the tomatoes in half and shoved a baby carrot or two into the tomato halves and then roasted the tomatoes with the carrots inside. Then blend…

*Some people also like to seed or squeeze the juice out of the tomatoes to make a thicker sauce. Seed the tomatoes before you roast them.

*Some people also do a raw sauce. It doesn’t have the rich flavor but it tastes more like fresh tomatoes.



I am not big on marinara sauce, but this recipe was AWESOME. I was scooping it and eating it just plain. love it.

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